SPICY LAMB CUTLETS WITH MINT YOGHURT AND PEAS

One doesn't have to do much to lamb chops to enjoy their unique rich flavour, but adding the heat of these north African spices and serving it on a bed of sweet, baby peas, with fresh mint yoghurt on the side, just takes it to the next level. This is not a time-consuming dish to make either, so its a win-win on all levels.

Cook: 45 mins

Yields: 4 Servings

Ingredients

8 Rib or Loin Lamb Chops

2 tbspGround Cumin

1 tspPaprika

1 tbsp1 tbsp salt

1/2 Juice of 1/2 a Lemon

2 tbsp2 tbsp extra virgin olive oil

2 tbsp2 tbsp butter

2 1/2 cupsCups frozen baby peas defrosted

Freshly ground salt and pepper

Mint Yoghurt:

2 cupsFood Lover's Full Cream Yoghurt

1 Small lemon

2 Cloves garlic crushed

3 tbspfinely chopped fresh mint

Freshly ground salt and pepper

Directions

1In a bowl, combine the cumin, paprika, lemon juice, salt and olive oil. Mix it together well, then coat each side of the lamb chops with the paste. Heat a griddle pan on high and cook the chops for 3-4 mins on each side until charred on the outside and pink in the middle.

2Remove them from the pan and set aside to rest for a couple of minutes, covered loosely with tin foil.

3In a small saucepan, heat the butter and toss the defrosted baby peas through for a minute or two. Season with freshly ground salt and pepper and set aside.

5To serve, heap the warm, buttery peas onto a platter and arrange the lamb chops on top, (a couple of orange slices can be placed under the chops to add a bit of citrus zest, but this is purely optional). Dollop some of the mint yoghurt around the platter and serve the rest on the side.